Paul A Young served up a delicious espresso martini cocktail cake on Saturday Kitchen.

The ingredients for the sponge: 400g self-raising flour, ½ tsp baking powder, 4 tsp cornflour, 280g caster sugar, 320ml oat milk, 40g agave syrup, 140g vegetable oil and 1 tsp fine sea salt.

For the espresso martini: 1 tsp instant coffee, 2½ tbsp vegan coffee liqueur, 3 tbsp vodka, 2 tbsp brewed espresso, ½ tbsp sugar syrup, 200ml oat-based whipping “cream” and coffee beans and gold lustre dust, to decorate.

See recipes by Paul in his book titled: The Joy of Chocolate available from Amazon now.